3 tbsp. coconut oil
250g/8.8 oz pumpkin, chopped into 2-3cm cubes.
3 salam leaves (or 1 bay leaf)
3 lime leafs (available at most asian food markets, but if you can't get hold of these you can substitute for zest of 1 lime)
2 lemongrass, knotted
355ml/12fl oz of water
120ml/4 fl oz coconut milk
1 tbsp. fried shallots
For the spice paste:
3 garlic cloves
1 long red chilli, seeded and chopped
1 large tomato, chopped
1 lemongrass stalk, roughly chopped
1 1/2 tbsp. chopped galangal (this is a type of ginger available from Ocado)
2 tsp. turmeric
2 tsp. chopped ginger
3 candle nuts (or macadamias, almonds or brazil nuts)
3 tsp. grated palm sugar (or maple syrup)
2 tsp. coriander (cilantro) seeds
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